11 oz sugar
5 oz Pedro Ximénez wine
1 oz thin gelatin sheets (a little more than one pouch of gelatin)
9 oz beaten cream
Pedro Ximénez sauce:
4 oz sugar
1/2 cup Pedro Ximénez sherry
Soak the gelatin sheets in cold water. Beat the egg whites until stiff adding 1 tbsp sugar at the start and 5 tbsp when almost beaten. Beat the egg yolks with the remaining sugar (about 6 tbsp) in a thick-bottomed pan or double boiler, add the Pedro Ximenez and thicken, stirring all the time over a very gentle heat. Strain the gelatin into the egg mixture and stir until dissolved. Cool by placing in a bowl containing ice water. Mix in the beaten cream and finally incorporate the stiff egg whites. Grease a ring mold 9" in diameter with a mild-flavored oil and pour in the mixture. Refrigerate for at least 8 hours. To turn out, submerge the mold for a few seconds in very hot water then turn upside down on a serving dish.
Pedro Ximénez sauce: Make a light caramel with the sugar then dissolve with the Pedro Ximénez sherry. Serve the Bavarois with the sauce and with beaten cream if wished. It may also be made in individual molds.
Recipe courtesy of Spain GourmeTour magazine.